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Pan J, Yu Z, Dai J, Jiang H, Shi C, Du Q, Zhu W, Bari L, Fan R, Wang J, Yang Y, Han R. Effect of processing methods on the distribution of mineral elements in goat milk fractions. J Dairy Sci 2024; 107:5449-5459. [PMID: 38490559 DOI: 10.3168/jds.2024-24520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Accepted: 02/17/2024] [Indexed: 03/17/2024]
Abstract
Milk and dairy products are excellent sources of mineral elements, including Ca, P, Mg, Na, K, and Zn. The purpose of this study was to determine the effect of nonthermal (homogenization) and thermal (heat treatment) treatments on the distribution of mineral elements in 4 milk fractions: fat, casein, whey protein, and aqueous phase. The study results revealed that the distribution of mineral elements (such as Mg and Fe) in fat fractions is extremely low, whereas significant mineral elements such as Ca, Zn, Fe, and Cu are mostly dispersed in casein fractions. For nontreated goat milk, Mo is the only element identified in the whey protein fraction, whereas K and Na are mostly found in the aqueous phase. Mineral element concentrations in fat (K, Zn, and so on) and casein fractions (Fe, Mo, and so on) increased dramatically after homogenization. Homogenization greatly decreased the concentration of mineral elements in the whey protein fraction (Ca, Na, and so on) and aqueous phase (Fe, Cu, and so on). After heat treatment, the element content in the fat fraction and casein fraction increased greatly when compared with raw milk, such as Cu and Mg in the fat fraction, Na and Cu in the whey protein fraction, the concentration of components such as Mg and Na in casein fraction increased considerably. In contrast, after homogenization, Zn in the aqueous phase decreased substantially, whereas Fe increased significantly. Therefore, both homogenization and heat treatment have an effect on the mineral element distribution in goat milk fractions.
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Affiliation(s)
- Junyu Pan
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Zhongna Yu
- Haidu College, Qingdao Agricultural University, Yantai, China
| | - Jiayin Dai
- Division of Biosciences, University College London, London, WC1E 6BT, United Kingdom
| | - Hongning Jiang
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Cuiping Shi
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Qijing Du
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Wanting Zhu
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Latiful Bari
- Food and Agriculture Research Division, Centre for Advanced Research in Sciences, University of Dhaka, Dhaka, 1000, Bangladesh
| | - Rongbo Fan
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Jun Wang
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Yongxin Yang
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Rongwei Han
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
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2
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Mezzetti M, Passamonti MM, Dall’Asta M, Bertoni G, Trevisi E, Ajmone Marsan P. Emerging Parameters Justifying a Revised Quality Concept for Cow Milk. Foods 2024; 13:1650. [PMID: 38890886 PMCID: PMC11171858 DOI: 10.3390/foods13111650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/22/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Milk has become a staple food product globally. Traditionally, milk quality assessment has been primarily focused on hygiene and composition to ensure its safety for consumption and processing. However, in recent years, the concept of milk quality has expanded to encompass a broader range of factors. Consumers now also consider animal welfare, environmental impact, and the presence of additional beneficial components in milk when assessing its quality. This shifting consumer demand has led to increased attention on the overall production and sourcing practices of milk. Reflecting on this trend, this review critically explores such novel quality parameters, offering insights into how such practices meet the modern consumer's holistic expectations. The multifaceted aspects of milk quality are examined, revealing the intertwined relationship between milk safety, compositional integrity, and the additional health benefits provided by milk's bioactive properties. By embracing sustainable farming practices, dairy farmers and processors are encouraged not only to fulfill but to anticipate consumer standards for premium milk quality. This comprehensive approach to milk quality underscores the necessity of adapting dairy production to address the evolving nutritional landscape and consumption patterns.
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Affiliation(s)
- Matteo Mezzetti
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.M.); (M.M.P.); (M.D.); (G.B.); (E.T.)
| | - Matilde Maria Passamonti
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.M.); (M.M.P.); (M.D.); (G.B.); (E.T.)
| | - Margherita Dall’Asta
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.M.); (M.M.P.); (M.D.); (G.B.); (E.T.)
| | - Giuseppe Bertoni
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.M.); (M.M.P.); (M.D.); (G.B.); (E.T.)
| | - Erminio Trevisi
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.M.); (M.M.P.); (M.D.); (G.B.); (E.T.)
- Romeo and Enrica Invernizzi Research Center for Sustainable Dairy Production of the Università Cattolica del Sacro Cuore (CREI), 29122 Piacenza, Italy
| | - Paolo Ajmone Marsan
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.M.); (M.M.P.); (M.D.); (G.B.); (E.T.)
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3
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Sun NN, Xu QF, Yang MD, Li YN, Liu H, Tantai W, Shu GW, Li GL. A high-throughput differential scanning fluorimetry method for rapid detection of thermal stability and iron saturation in lactoferrin. Int J Biol Macromol 2024; 267:131285. [PMID: 38583841 DOI: 10.1016/j.ijbiomac.2024.131285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/28/2024] [Accepted: 03/29/2024] [Indexed: 04/09/2024]
Abstract
Thermal stability and iron saturation of lactoferrin (LF) are of great significance not only for the evaluation of the biological activities of LF but also for the optimization of the isolation and drying process parameters. Differential scanning calorimetry (DSC) is a well-established and efficient method for thermal stability and iron saturation detection in LF. However, multiple DSC measurements are typically performed sequentially, thus time-consuming and low throughput. Herein, we introduced the differential scanning fluorimetry (DSF) approach to overcome such limitations. The DSF can monitor LF thermal unfolding with a commonly available real-time PCR instrument and a fluorescent dye (SYPRO orange or Glomelt), and the measured melting temperature of LF is consistent with that determined by DSC. On the basis of that, a new quantification method was established for determination of iron saturation levels using the linear correlation of the degree of ion saturation of LF with DSF measurements. Such DSF method is simple, inexpensive, rapid (<15 min), and high throughput (>96 samples per experiment), and provides a valuable alternative tool for thermal stability detection of LF and other whey proteins.
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Affiliation(s)
- Na-Na Sun
- School of Food Science and Engineering, National R&D Center for Goat Dairy Products Processing Technology, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Qin-Feng Xu
- School of Food Science and Engineering, National R&D Center for Goat Dairy Products Processing Technology, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Meng-di Yang
- School of Food Science and Engineering, National R&D Center for Goat Dairy Products Processing Technology, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Yan-Ni Li
- School of Food Science and Engineering, National R&D Center for Goat Dairy Products Processing Technology, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Hao Liu
- School of Food Science and Engineering, National R&D Center for Goat Dairy Products Processing Technology, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Wei Tantai
- School of Food Science and Engineering, National R&D Center for Goat Dairy Products Processing Technology, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Guo-Wei Shu
- School of Food Science and Engineering, National R&D Center for Goat Dairy Products Processing Technology, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Guo-Liang Li
- School of Food Science and Engineering, National R&D Center for Goat Dairy Products Processing Technology, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
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4
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Wazed MA, Farid M. Pressure assisted thermal pasteurization (PATP) of hypoallergenic and low protein ready-to-feed (RTF) infant formula fortified with bioactives: A novel approach. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Sienkiewicz M, Jaśkiewicz A, Tarasiuk A, Fichna J. Lactoferrin: an overview of its main functions, immunomodulatory and antimicrobial role, and clinical significance. Crit Rev Food Sci Nutr 2021; 62:6016-6033. [PMID: 33685299 DOI: 10.1080/10408398.2021.1895063] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Lactoferrin (LF), a glycoprotein found in mucosal secretions, is characterized by a wide range of functions, including immunomodulatory and anti-inflammatory activities. Moreover, several investigations confirmed that LF displays high effectiveness against multiple bacteria and viruses and may be regarded as a potential inhibitor of enveloped viruses, such as presently prevailing SARS-CoV-2. In our review, we discuss available studies about LF functions and bioavailability of different LF forms in in vitro and in vivo models. Moreover, we characterize the potential benefits and side effects of LF use; we also briefly summarize the latest clinical trials examining LF application. Finally, we point potential role of LF in inflammatory bowel disease and indicate its use as a marker for disease severity.
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Affiliation(s)
- Michał Sienkiewicz
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, Lodz, Poland
| | - Andrzej Jaśkiewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Aleksandra Tarasiuk
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, Lodz, Poland
| | - Jakub Fichna
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, Lodz, Poland
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6
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Halabi A, Deglaire A, Hennetier M, Violleau F, Burel A, Bouhallab S, Dupont D, Croguennec T. Structural characterization of heat-induced protein aggregates in model infant milk formulas. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105928] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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7
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Xiong L, Boeren S, Vervoort J, Hettinga K. Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment. Food Chem 2020; 337:127973. [PMID: 32927224 DOI: 10.1016/j.foodchem.2020.127973] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/13/2020] [Accepted: 08/30/2020] [Indexed: 12/21/2022]
Abstract
To establish the effect of the presence of milk serum proteins on heat-induced changes to lactoferrin, lactoferrin alone, and lactoferrin mixed with either milk serum or β-lactoglobulin was heated at 65 °C, 70 °C and 75 °C for 30 min. After heating, the effect of milk serum proteins on aggregation of lactoferrin was characterized, after which the effect of such aggregation on digestion and bacteriostatic capacity of lactoferrin were determined. The presence of milk serum proteins accelerated the aggregation of lactoferrin during heating through thiol/disulphide interchange. Lactoferrin also formed disulphide-linked aggregates when it was heated with β-lactoglobulin. Protein aggregates formed at 75 °C were much more resistant to infant digestion, causing decreased peptide release from lactoferrin. Heating lactoferrin and milk serum proteins together accelerated the loss of bacteriostatic activity upon heating. In conclusion, heat-induced aggregation of lactoferrin with milk serum proteins affected both its digestion and its bacteriostatic activity.
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Affiliation(s)
- Ling Xiong
- Dairy Science and Technology, Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Sjef Boeren
- Laboratory of Biochemistry, Wageningen University and Research, P.O. Box 8128, 6700 ET Wageningen, The Netherlands
| | - Jacques Vervoort
- Laboratory of Biochemistry, Wageningen University and Research, P.O. Box 8128, 6700 ET Wageningen, The Netherlands
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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8
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9
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Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition. Food Chem 2020; 302:125296. [DOI: 10.1016/j.foodchem.2019.125296] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 07/25/2019] [Accepted: 07/29/2019] [Indexed: 02/07/2023]
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10
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Ma Y, Zhang L, Wu Y, Zhou P. Changes in milk fat globule membrane proteome after pasteurization in human, bovine and caprine species. Food Chem 2019; 279:209-215. [DOI: 10.1016/j.foodchem.2018.12.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 11/30/2018] [Accepted: 12/03/2018] [Indexed: 02/07/2023]
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11
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Wynn PC, Godfrey SS, Aslam N, Warriach HM, Tufail S, Jahan M, Batool Naqvi Z, Latif S, Wang B, McGill DM. Perspectives on the production of milk on small-holder dairy farms and its utilisation in developing countries. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an19209] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The profitability of milk production in the developing world varies widely among farming systems. This results from poor animal productivity and an inefficient marketing-chain structure in which farmers seldom profit from their dairying activities. The lack of chilling facilities for milk storage and the need to adulterate the raw product along the market chain to enhance profit margins means that consumers are not well catered for. Co-operative selling of milk, along with the acquisition of higher-quality feeds and veterinary medicines, has boosted the financial resilience of small-holder farming communities worldwide, although, in many regions, the co-operative model has not succeeded largely through a lack of trust between families even within the communities. Commercial reality dictates that farming communities work together to achieve financial sustainability, although the model adopted for each community may differ. Although milk has traditionally provided many consumers with their only source of animal protein, vitamin and minerals, we are now discovering its many other virtues, particularly in relation to cognitive development and memory retention and the provision of antioxidants. The impact of milk-processing technology on some of these remarkable properties requires further investigation to ensure that milk consumers worldwide benefit from these positive attributes.
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12
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Karav S, German JB, Rouquié C, Le Parc A, Barile D. Studying Lactoferrin N-Glycosylation. Int J Mol Sci 2017; 18:E870. [PMID: 28425960 PMCID: PMC5412451 DOI: 10.3390/ijms18040870] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2017] [Revised: 04/10/2017] [Accepted: 04/12/2017] [Indexed: 12/30/2022] Open
Abstract
Lactoferrin is a multifunctional glycoprotein found in the milk of most mammals. In addition to its well-known role of binding iron, lactoferrin carries many important biological functions, including the promotion of cell proliferation and differentiation, and as an anti-bacterial, anti-viral, and anti-parasitic protein. These functions differ among lactoferrin homologs in mammals. Although considerable attention has been given to the many functions of lactoferrin, its primary nutritional contribution is presumed to be related to its iron-binding characteristics, whereas the role of glycosylation has been neglected. Given the critical role of glycan binding in many biological processes, the glycan moieties in lactoferrin are likely to contribute significantly to the biological roles of lactoferrin. Despite the high amino acid sequence homology in different lactoferrins (up to 99%), each exhibits a unique glycosylation pattern that may be responsible for heterogeneity of the biological properties of lactoferrins. An important task for the production of biotherapeutics and medical foods containing bioactive glycoproteins is the assessment of the contributions of individual glycans to the observed bioactivities. This review examines how the study of lactoferrin glycosylation patterns can increase our understanding of lactoferrin functionality.
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Affiliation(s)
- Sercan Karav
- Department of Molecular Biology and Genetics, Canakkale Onsekiz Mart University, 17100 Canakkale, Turkey.
| | - J Bruce German
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA.
- Foods for Health Institute, University of California, One Shields Avenue, Davis, CA 95616, USA.
| | - Camille Rouquié
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA.
| | - Annabelle Le Parc
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA.
| | - Daniela Barile
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA.
- Foods for Health Institute, University of California, One Shields Avenue, Davis, CA 95616, USA.
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13
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The effect of pasteurization on trace elements in donor breast milk. J Perinatol 2016; 36:897-900. [PMID: 27253894 DOI: 10.1038/jp.2016.88] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/01/2015] [Revised: 04/19/2016] [Accepted: 04/21/2016] [Indexed: 02/02/2023]
Abstract
OBJECTIVE Premature infants often receive pasteurized donor human milk when mothers are unable to provide their own milk. This study aims to establish the effect of the pasteurization process on a range of trace elements in donor milk. STUDY DESIGN Breast milk was collected from 16 mothers donating to the milk bank at the Royal Brisbane and Women's Hospital. Samples were divided into pre- and post-pasteurization aliquots and were Holder pasteurized. Inductively coupled plasma mass spectrometry was used to analyze the trace elements zinc (Zn), copper (Cu), selenium (Se), manganese (Mn), iodine (I), iron (Fe), molybdenum (Mo) and bromine (Br). Differences in trace elements pre- and post-pasteurization were analyzed. RESULTS No significant differences were found between the trace elements tested pre- and post-pasteurization, except for Fe (P<0.05). The median (interquartile range, 25 to 75%; μg l(-1)) of trace elements for pre- and post- pasteurization aliquots were-Zn: 1639 (888-4508), 1743 (878-4143), Cu: 360 (258-571), 367 (253-531), Se: 12.34 (11.73-17.60), 12.62 (11.94-16.64), Mn: (1.48 (1.01-1.75), 1.49 (1.11-1.75), I (153 (94-189), 158 (93-183), Fe (211 (171-277), 194 (153-253), Mo (1.46 (0.37-2.99), 1.42 (0.29-3.73) and Br (1066 (834-1443), 989 (902-1396). CONCLUSIONS Pasteurization had minimal effect on several trace elements in donor breast milk but high levels of inter-donor variability of trace elements were observed. The observed decrease in the iron content of pasteurized donor milk is, however, unlikely to be clinically relevant.
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14
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Won HJ, Yi HC, Jung H, Cho H, Lee B, Hwang KT. Whey Preparation Methods and Thermal Treatment of Milk Affect Recovery of Lactoferrin Using Ion-Exchange Chromatography. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hyun Ju Won
- Department of Food and Nutrition; Research Institute of Human Ecology; Seoul National University; Seoul 151-742 Korea
| | - Hae Chang Yi
- Department of Food and Nutrition; Research Institute of Human Ecology; Seoul National University; Seoul 151-742 Korea
| | - Hana Jung
- Department of Food and Nutrition; Research Institute of Human Ecology; Seoul National University; Seoul 151-742 Korea
| | - Hyunnho Cho
- Department of Food and Nutrition; Research Institute of Human Ecology; Seoul National University; Seoul 151-742 Korea
| | - Bomee Lee
- Samik Dairy & Food Co., Ltd.; Gimje Jeonbuk Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition; Research Institute of Human Ecology; Seoul National University; Seoul 151-742 Korea
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15
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Navarro F, Harouna S, Calvo M, Pérez MD, Sánchez L. Kinetic and thermodynamic parameters for thermal denaturation of ovine milk lactoferrin determined by its loss of immunoreactivity. J Dairy Sci 2015; 98:4328-37. [PMID: 25958286 DOI: 10.3168/jds.2015-9403] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 03/27/2015] [Indexed: 11/19/2022]
Abstract
Lactoferrin is a protein with important biological functions that can be obtained from milk and by-products derived from the dairy industry, such as whey. Although bovine lactoferrin has been extensively studied, ovine lactoferrin is not quite as well known. In the present study, the effect of several heat treatments in 3 different media, over a temperature range from 66 to 75°C, has been studied on lactoferrin isolated from sheep milk. Denaturation of lactoferrin was determined by measuring its immunoreactivity with specific polyclonal antibodies. Kinetic and thermodynamic parameters obtained indicate that lactoferrin denatures by heat more rapidly in whey than in phosphate buffer or milk. The value of activation energy found for the denaturation process of lactoferrin when treated in whey is higher (390kJ/mol) than that obtained in milk (194kJ/mol) or phosphate buffer (179kJ/mol). This indicates that a great amount of energy is necessary to start denaturation of ovine lactoferrin, probably due to the interaction of this protein with other whey proteins. The changes in the hydrophobicity of lactoferrin after heat treatments were determined by fluorescence measurement using acrylamide. The decrease in the hydrophobicity constant was very small for the treatments from 66 to 75°C, up to 20min, which indicates that lactoferrin conformation did not experienced a great change. The results obtained in this study permit the prediction of behavior of ovine lactoferrin under several heat treatments and show that high-temperature, short-time pasteurization (72°C, 15 s) does not cause loss of its immunoreactivity and, consequently, would not affect its conformation and biological activity.
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Affiliation(s)
- F Navarro
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - S Harouna
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - M Calvo
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - M D Pérez
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - L Sánchez
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
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16
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17
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Valiño V, San Román MF, Ibañez R, Ortiz I. Improved separation of bovine serum albumin and lactoferrin mixtures using charged ultrafiltration membranes. Sep Purif Technol 2014. [DOI: 10.1016/j.seppur.2014.01.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Majka G, Śpiewak K, Kurpiewska K, Heczko P, Stochel G, Strus M, Brindell M. A high-throughput method for the quantification of iron saturation in lactoferrin preparations. Anal Bioanal Chem 2013; 405:5191-200. [PMID: 23604471 PMCID: PMC3656221 DOI: 10.1007/s00216-013-6943-9] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 03/14/2013] [Accepted: 03/25/2013] [Indexed: 11/29/2022]
Abstract
Lactoferrin is considered as a part of the innate immune system that plays a crucial role in preventing bacterial growth, mostly via an iron sequestration mechanism. Recent data show that bovine lactoferrin prevents late-onset sepsis in preterm very low birth weight neonates by serving as an iron chelator for some bacterial strains; thus, it is very important to control the iron saturation level during diet supplementation. An accurate estimation of lactoferrin iron saturation is essential not only because of its clinical applications but also for a wide range of biochemical experiments. A comprehensive method for the quantification of iron saturation in lactoferrin preparations was developed to obtain a calibration curve enabling the determination of iron saturation levels relying exclusively on the defined ratio of absorbances at 280 and 466 nm (A280/466). To achieve this goal, selected techniques such as spectrophotometry, ELISA, and ICP-MS were combined. The ability to obtain samples of lactoferrin with determination of its iron content in a simple and fast way has been proven to be very useful. Furthermore, a similar approach could easily be implemented to facilitate the determination of iron saturation level for other metalloproteins in which metal binding results in the appearance of a distinct band in the visible part of the spectrum.
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Affiliation(s)
- Grzegorz Majka
- Department of Inorganic Chemistry, Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Krakow, Poland
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Jervis SM, Drake M. The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems. J Food Sci 2013; 78:R129-37. [DOI: 10.1111/1750-3841.12039] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2012] [Accepted: 10/31/2012] [Indexed: 11/29/2022]
Affiliation(s)
- Suzanne M. Jervis
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh; NC 27695; U.S.A
| | - MaryAnne Drake
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh; NC 27695; U.S.A
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Croguennec T, Li N, Phelebon L, Garnier-Lambrouin F, Gésan-Guiziou G. Interaction between lactoferrin and casein micelles in skimmed milk. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.06.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ueno HM, Shiota M, Ueda N, Isogai T, Kobayashi T. Iron-Lactoferrin Complex Reduces Iron-Catalyzed Off-flavor Formation in Powdered Milk with Added Fish Oil. J Food Sci 2012; 77:C853-8. [DOI: 10.1111/j.1750-3841.2012.02809.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Moreno-Indias I, Castro N, Morales-delaNuez A, Sánchez-Macías D, Assunção P, Capote J, Argüello A. Farm and factory production of goat cheese whey results in distinct chemical composition. J Dairy Sci 2009; 92:4792-6. [DOI: 10.3168/jds.2009-2215] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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